Sour Cream Enchilada Sauce


Make a roux and whisk in the chicken stock and chilis till thickened.


Remove the thicken stock from the stove and add the sour cream to the pot.


Stir it into the stock mixture until fully incoporated.


Taste and adjust the salt if needed. Then use immediately or cool for later use.


If storing, place in an airtight container in the fridge till needed.

It makes perfect Chicken Enchiladas   that you will LOVE!

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